Flourless chocolate cake, dark chocolate crémeux, cocoa meringue, strawberry tartare and whipped ricotta by Caitlin Dysart, Pastry Chef of 2941 Restaurant in Falls Church, VA.
Caitlin Dysart joined an all-women group of mid-Atlantic power players for the “Women Rock the Kitchen” dinner, which featured her Boccone Dolce Strawberry Tartare with Crispy Meringue, Chocolate Mint, and Crème Fraîche.
Yield: 24 servings
Flourless Chocolate Cake:
- 4.4 oz/125 g unsalted butter
- 7 oz/200 g dark chocolate, 64%
- 0.8 oz/25 g cocoa paste
- 5.6 oz/160 g egg yolks
- 4 oz/115 g granulated sugar, divided
- 8.5 oz/240 g egg whites
1. Melt the butter, dark chocolate and cocoa paste together over a double boiler; remove from heat and cool slightly.
2. With the whisk attachment, whip the yolks with half of the sugar on high speed until tripled in volume, about 5 minutes.
3. Whip the egg whites with the remaining sugar until stiff and shiny.
4. Add the whipped yolks to the chocolate mixture.
5. Fold the meringue into the chocolate mixture.
6. Pour the batter onto a half sheet tray lined with a silicone baking mat. Bake at 350°F for about 10 minutes.
Dark Chocolate Crémeux:
- 0.17 oz/5 g gelatin sheets
- 8.8 oz/250 g whole milk
- 8.8 oz/250 g heavy cream
- 3.5 oz/100 g egg yolks
- 1.8 oz/50 g granulated sugar
- 7.3 oz/208 g dark chocolate, 64%
1. Bloom the gelatin in cold water.
2. Prepare a crème anglaise with the milk, heavy cream, egg yolks, and sugar: combine the ingredients in a small saucepot over medium heat and cook, stirring gently, to 183°F. Add the bloomed gelatin to the crème anglaise.
3. Place the dark chocolate in a medium bowl. Using a fine-mesh strainer, strain the warm crème angliase onto the chocolate. Stir to melt the chocolate. Emulsify the crémeux using an immersion blender. Chill.
- 2.6 oz/75 g egg whites
- Pinch of salt
- Pinch of cream of tartar
- 3.5 oz/100 g granulated sugar
- 0.17 oz/5 g cocoa powder
- 1.6 oz/45 g confectioners’ sugar
1. Place the egg whites in the bowl of a standing mixer; add the salt and cream of tartar. Whip the egg whites on medium speed until frothy. Gradually pour in the granulated sugar. Increase the speed to high; continue mixing the meringue until stiff peaks form. Remove the meringue from the mixer; gently fold in the cocoa powder and confectioners’ sugar.
2. Pipe the meringue into desired shapes onto a sheet tray lined with parchment paper. Alternatively, spread the meringue using a stencil. Bake the meringues at 200°F until dry. Remove from the parchment paper and store in an airtight container.
- 42 oz/1200 g strawberries
- Juice of 1 lemon
- 3.5 oz/100 g granulated sugar
Wash and hull the strawberries. Cut into a medium dice. Toss the cut strawberries with the lemon juice and sugar. Set aside to macerate for 20 minutes.
- 14 oz/400 g ricotta
- 14 oz/400 g heavy cream
- 2.8 oz/80 g confectioners’ sugar
- 1 vanilla bean
Combine the ingredients in the bowl of a standing mixer and whip on medium speed until stiff peaks form.
Cut the baked flourless chocolate cake into rounds using a 5.5 cm ring cutter. On a plate, swirl some Dark Chocolate Crémeux. Place a round of cake in the center of the plate. Place a 6.5 cm ring cutter on top of the cake. Place two spoonfuls of Strawberry Tartare (approximately 55g/1.9oz) in the ring. Press down on the strawberries with the back of the spoon. Remove the ring cutter. Place a quenelle of the Whipped Ricotta on top of the strawberries. Place a few pieces of the Cocoa Meringue on the strawberries and ricotta. Chiffonade one leaf each of basil and mint; sprinkle over the plate.